french salad "niçoise"

french salad "niçoise"

2 small potatoes—peeled and cut into bite-size cubes 16 green beans—ends trimmed and halved 4 cups butter lettuce leaves—washed and dried 2 tomatoes—cut into wedges ¼ red onion—thinly sliced and separated into rings 3 eggs—hard-boiled, peeled and quartered 16 black olives (Niçoise are ideal) 3 tablespoons extra virgin olive oil 1 clove garlic—minced (crushed) ½ teaspoon mustard ½ teaspoon salt ½ teaspoon freshly ground black pepper STEAM the potatoes for until tender (around 8-10 minutes), adding the beans for the last 5 minutes of cooking, then set aside to cool. ARRANGE the lettuce, potatoes, beans, tomatoes, onion, eggs and olives on a serving platter. PLACE the remaining ingredients in a small jar with a screw-top lid and shake to combine. POUR the dressing evenly over the salad to serve.